Cheesy veggie egg cups are the ultimate grab‑and‑go breakfast: protein‑packed, customizable, and easy to reheat all week long. Instead of standing at the stove scrambling eggs every morning, you bake them once in a muffin pan with your favorite fillings—vegetables, cheese, and a little meat if you like. The result is a batch of mini frittata‑style bites that are tender, flavorful, and perfectly portioned. They are great for kids’ lunches, quick snacks, or healthy breakfasts you can eat straight from the fridge or freezer.
Ingredients
Makes 12 egg cups.
- 10 large eggs
- 1/3 cup (80 ml) milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked or sweet paprika
Fillings:
- 1/2 cup (60 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded mozzarella or Monterey Jack cheese
- 1/2 cup (70 g) diced bell pepper (any color)
- 1/2 cup (50 g) finely chopped spinach or kale, packed
- 1/3 cup (40 g) diced red onion or green onion
- 1/2 cup (70 g) cooked diced ham, cooked bacon pieces, or cooked sausage (optional)
For the pan:
- Butter or cooking spray for greasing
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard 12‑cup muffin tin with butter or cooking spray, making sure to coat the sides and bottoms well so the egg cups release easily. You can also use silicone muffin liners if you prefer, which make cleanup even simpler.
Prepare your fillings. Dice the bell pepper and onion into small pieces so they soften quickly while baking. Roughly chop the spinach or kale, removing any tough stems. If using ham, bacon, or sausage, make sure it is fully cooked and cooled slightly before adding. Having all the fillings chilled or at room temperature helps the eggs bake evenly.
In a large mixing bowl, crack the eggs and add the milk, salt, black pepper, garlic powder, and paprika. Whisk until the mixture looks smooth and slightly frothy, with the yolks and whites fully combined. This helps give the egg cups a light, uniform texture instead of streaky bits of egg white.
Sprinkle the chopped vegetables, meat (if using), and both cheeses evenly among the muffin cups. Try to distribute the ingredients so each cup gets a similar amount of fillings. Fill each well about halfway with the solid ingredients, leaving room for the egg mixture to surround everything.
Carefully pour the egg mixture into each muffin cup, filling them about three‑quarters full. The eggs will puff slightly as they bake, so avoid filling right to the top. If you have any extra cheese, you can sprinkle a pinch over each cup for a golden, cheesy top.
Place the muffin tin on the center rack of the oven and bake for 18–22 minutes, or until the egg cups are set and lightly golden around the edges. A toothpick inserted into the center of one should come out clean, and the tops should no longer look shiny or wet. If your oven runs hot, start checking at 16–17 minutes.
Remove the pan from the oven and let the egg cups cool in the muffin tin for 5 minutes. Run a thin knife or spatula around the edges if needed, then gently lift each cup out and transfer to a wire rack. Serve warm right away, or let them cool completely before storing.
To store, place the egg cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds or in a low oven until warmed through. For longer storage, freeze the cooled egg cups on a baking sheet, then transfer to a freezer bag and reheat directly from frozen. With these cheesy veggie egg cups on hand, a wholesome breakfast is always just a few minutes away.